Maria's Kitchen

VELLAYAPPAM

2012-03-10T01:41:00.000-08:00

Description – Delicious appam without coconut.

Cuisine Style – Kerala Cuisine

Servings – 3 Adults

Ingredients

Raw Rice – 1 glass

Cooked Rice – ½ glass

Yeast – ½ tsp.

Sugar – 3 tbs.

Salt – As required

Preparation Method

1. Soak rice in water for 5-6 hours.

2. Grind together raw rice and yeast.

3. Grind cooked rice separately.

4. Mix together all the ingredients well and keep it overnight for fermenting.

5. Heat a pan and pour one spoonful of batter.

6. Cover up the pan till it is cooked.

Delicious vellayappam is ready!

:- For better results, wash and soak the rice and use the same water while grinding. This will help to preserve the nutrients.

:- You can also make this appam in a palappachatti.

AVAL KESARI

2012-03-01T10:45:00.000-08:00

Description      - Simple and tasty sweet dish with aval
Cuisine Style   - Tamil Nadu Cuisine
Servings    - 3 Adult(s)

Aval Kesari

Ingredients

Beaten rice flakes(Aval/Poha) - 1 cup
Jaggery(Sharkkara) - 3/4 cup
Milk - 1/2 cup
Grated coconut - 2 - 3 tbsp

Preparation Method

1)Grind aval coarsely in the mixer.

2)Fry the aval and grated coconut in ghee for 3 - 4 mins until it becomes soft.

3)Take another pan and melt jaggery till it becomes liquid.

4)Add fried aval-coconut mixture and milk to this liquid and mix well.

5)Allow it to cool for sometime.

POTATO MEZHUKKUPURATTI

2012-03-01T02:24:00.005-08:00

Description - Potato stir fry
Cuisine Style - Kerala
Servings - 4 Adults

Ingredients

Potato - 250 gms.

Chilly powder – ¼ tsp.

Pepper powder – ½ tsp.

Turmeric powder – ¼ tsp.

Salt – As required

For Seasoning:

Green chilly – 2 no.s

Curry leaves – 2 springs

Mustard – ¼ tsp.

Preparation Method

1. Peel the potatoes and cut into small rectangle shaped pieces.

2. Mix together potato, pepper powder, turmeric powder, chilly powder, and salt.

3. Heat oil in a pan and splutter mustard.

4. Add curry leaves and green chilly and saute for a while.

5. Add the above prepared mixture and allow cooking in low heat.

DRY PRAWNS CHUTNEY (EDICHAMMANTHI)

2012-02-27T10:00:00.003-08:00

Description – A mouth watering side dish for rice

Cuisine Style – Kerala

Servings – 2 Adults

Ingredients

dry prawns - 3 tbs
dry red chilly - 3 no.s
small onion(shallot) - 2 no.s
oil - 1 tbs
salt - as required

Preparation Method

1. Fry dry prawns in a pan.

2. Fry dry red chilly (vattal mulaku) in oil.

3. Grind all the ingredients in a mixer grinder (edikallil edichedukkuka)

4. Garnish with curry leaves.

:- Best with rice soup(kanji).

Note: For best results you can use grinding stone

DOSA

2011-05-10T03:32:00.000-07:00

Description – Kerala Style Dosa

Cuisine Style – Kerala

Servings – 5 Adults

Ingredients

Raw Rice(Pachari) - 1 glass

Cooked Rice – 1/2 cup
Black gram(Uzhunnu) - 1/2 glass

Fenugreek - 1 tsp
Salt - As required
Ghee - As reqd

Preparation Method

1)Wash and soak rice and dal separately for few hours. Add the fenugreek with rice or dal while soaking.

2)Grind raw rice, cooked rice and dal separately, adding required quantity of water.

3)Mix all the three batter together with salt. Add little water and stir well to form a loose batter.

4)Keep it overnight for fermenting.

5)Pour one spoon full of batter on a greased frying pan as thin as possible.

6)Pour 1 tsp of ghee on its edges.When the base is golden brown, turn the side and cook well.

RAGI DOSA - My 1st Post

2011-05-03T03:59:00.000-07:00

Description - Dosas made with ragi
Cuisine Style - Kerala
Servings - 4 Adults

Ingredients

Ragi flour - 1 cup

Onion - 1 medium sized
Green chillies - 4-5 nos
Rice flour - 2 tbs
Salt - As reqd
Ghee

Preparation Method

1. Cut onion and chillies into small pieces.

2. Mix together the flours, onion, chillies and salt.
3. Add water and make it into a dosa batter.
4. Pour 1 ladle full of the above batter onto a hot dosa tawa.
5. Pour 1 tsp of ghee on its edges.When the base is golden brown, turn the side and cook well.

:- Ragi Dosa is ready.

:- Serve Ragi Dosa with hot chilly chutney or onion chutney.